Main ingredient: the dish’s main ingredients are potato (aloo) and chickpeas (chanaa).
Potatoes are a major source of potassium (higher concentrations than in bananas) and vitamin C; they are cholesterol-free, and fat and sodium free, are carbohydrate-rich, and an excellent source of vitamin C. When prepared in healthy ways (minimal to no oil basting or frying) and moderate quantities, they are said to not be harmful to weight loss regimes.
Chickpeas contain calcium, iron, phosphate, manganese, zinc, and vitamin K. They are a good source of carbohydrates, fibre and are known to contribute maintaining strength and bone structure.
Paneer variant: there are many Western dishes that combine cheese and potato, such as the English classic, Cheese and Potato Pie, where a usually strong cheese is melted into the potato. However, our dish treats the cheese (Paneer) very differently with its form being kept and absorbing the essences of herbs and spices and being completed with gently fried crisp exterior that you crunch then sink your teeth into. For those who may not like plain Paneer, this dish gives a very different gastronomic experience leaving you with a hunger for more.
Taste description & background:
Chanaa Aloo Tarkari (Chickpea Vegetarian Curry): the secret of this dish’s fantastic taste lies in the combination of the flavours particular to chickpeas with their mild tanginess, and potato, and especially with these being heightened through seasonings and the chickpeas in particular being added at the right stage in the pan. Together they make an unforgettable dish which is very moreish.
Paneer Vegetarian Curry: there are many Western dishes that combine cheese and potato, such as the English classic, Cheese and Potato Pie, where a usually strong cheese is melted into the potato. However, our dish treats the cheese (Paneer) very differently with its form being kept and absorbing the essences of herbs and spices and being completed with gently fried crisp exterior that you crunch then sink your teeth into. For those who may not like plain Paneer, this dish gives a very different gastronomic experience leaving you with a hunger for more.
I learned both these dishes through friends in Kathmandu, who showed me the methods.
Quantity: Serves 2 people two times, or four people for one occasion.
Time taken on creating dish: to prepare and cook takes about an hour
Utensils:
- Frying pan and lid
- Glass bowl (for overnight soaking of chickpeas)
- Chopping board
- Knives for chopping and dicing
- Spatula / wooden stirring spoon
Ingredients:
- ½ a kilo of chickpeas (left overnight in boiled water prior to use in cooking)
- 2/3rd of a kilo of potatoes
- 4 tablespoons of oil (extra virgin olive oil, sunflower, melted ghee, etc.)
- 2 to 2.5 Birds eye fresh green chilis (finely sliced)
- 1 Diced Brown or Red (Red popular in Nepal) Onion
- 2 Diced red cooking tomato
- Salt — to taste
- Black pepper — to taste
- ½ tbsp of turmeric
- Fresh chopped garlic (half a bulb)
- Fresh chopped ginger 1 tbsp
- Cumin powder ½ tbsp
- Coriander powder ½ tbsp
- Fresh chopped coriander to garnish
Paneer variant (as above but paneer exchanged for chickpeas)
¼ of a kilo of paneer
Method:
Soak dried chickpeas overnight in boiled water (you can also use good quality tinned chickpeas).
Boil chickpeas (if chanaa is tinned, incorporate once aloo cooked) put aside
Clean/wash and then boil potatoes until starting to soften, and then remove skins
Heat the pan, add 5 tbsp of olive oil.
Add ½ tbsp of fenugreek seeds.
Add diced brown onions and green chilies, then toss until they are brown
Add salt and pepper to taste.
Add boiled chickpeas and potatoes.
Add ½ tbsp of turmeric powder.
Add chopped fresh garlic and ginger and stir for couple of minutes.
Add 1 tbsp of cumin and coriander powder and add ½ tbsp of red chili powder and stir for 2 minutes.
Add diced tomatoes and the broth and cook until for 10-15 minutes until all tomatoes are cooked
Add freshly chopped coriander to garnish
Paneer variant (as above but paneer exchanged for chickpeas) Cut paneer into small cubes, and fry in seasoned (salt, and – optional – masala) oil. Take out of pan and set aside to cool, and incorporate 3-5 minutes in final stage of main dish cooking process above.